Meghan's Tomatillo Salsa Verde

Tomatillos

Cilantro fills the kitchen with a wonderful scent

Tomatillos, or Tomate Verde, are lovely to look at with their paper husk around the green fruit. Inever knew what to do with them, but Meghan did. Meghan knows so much, an eye for detail, 

and it brings beautiful results in many things. 

 Tomatillos will keep in the refrigerator for about two weeks. Freshness and green color  of the

husk are quality criteria. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit. 

Tomatillos can by very inconsistent in flavor, with some being sour and others 
tasting mild and sweet. If the tomatillos are too tart for your taste, try adding a little sugar to 

balance the taste.

Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor. 

Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole

 tomatillos without the husks,and boil for approximately 5 minutes or until soft. Drain and 

crush or puree the mixture.

 Fire Roasting - Roast under the broiler on a grill, make sure it s hotif the heat is not hot 

enough, the tomatillos wil turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor. 

Dry Roasting - This will create  an earthy, nutty flavor. Place the tomatillos in a heavy fry pan, 

preferably a cast iron pan.Turn heat to low and roast for approximately 20 to 30 minutes, 

turning occasionally.

Meghan'sTomatillo Salsa

Take the papery skins off about a pound of tomatillos  and place the whole tomatillos in a saucepan and cover with water. Add 1 roughly chopped onion, 1-2 seeded jalapenos and 3-5 whole cloves of garlic
Boil until very tender, about 10 minutes.
Drain out all but 1 cup of water.
Put the mixture  in a blender, roughly chop 1/2 a bunch of cilantro and add it to the blender with a big pinch of sea salt.
Carefully start blending the mixture, starting slowly so that the hot liquid doesn't splash on you.
Puree until mostly smooth, about 30 seconds, and then put the salsa  
in a bowl.
Finely chop 1/2 an onion, another 1/2 bunch of cilantro and add to  
the salsa.
Salt to taste. 
Place a pan over medium heat and add just enough water to cover the  
bottom of the pan. Add frozen tilapia fillets and cook until heated  
through. 
Heat oven to 375. Cover the bottom of a medium casserole dish with 1/4  
cup of the salsa. Holding a tortilla in your hand fill with 1/4 cup of  
beans and rice as well as a little tilapia and roll the tortilla up.  
Place it in the casserole dish, seam side down. Repeat until all of  
the tortillas are filled. Spoon the rest of the salsa over the top of  
the filled tortillas, sprinkle with cheese and bake at 375 for about  
30 minutes, until the top is lightly browned and the cheese is melted.
 
Meghan went to Grocery Outlet and bought all this for $20:..
 
1 pound tomatillos $1.99
1 pound jalapenos $1.99
3  pounds onions, 2 for $3
1 pound  frozen tilapia fillets $2.99
8 oz shredded habanero jack cheese $1.99
Mission flour tortillas $2.79
2 pounds  jasmine brown rice $2.49
Aunt Penny's organic pinto beans $0.99
And course, Meghan suggests..
Mexican coke $0.89 ea
6 pack Tecate $5.79
dozen eggs $1.59
avocados $0.69 ea
limes 4 for a $1